Other spices to taste: paprika, cayenne pepper OR use ½ a packet of taco seasoning

1 (28 ounce) can crushed tomatoes

2 (4 ounce) cans chopped green chile peppers, drained

4 (14 ounce) cans vegetable broth

salt and pepper to taste

1 can whole kernel corn

1 can of black beans

12 ounces tortilla chips

1 avocado – peeled, pitted and diced

(options: Yves vegan soy crumbles)

Directions

Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender, adding mushrooms about half way through. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, add the black beans and corn, reduce heat to low, and simmer 30 minutes.

Serve in bowls over equal amounts of tortilla chips. Top with avocado.